BRAISED BEEF STEW WITH
GARDEN VEGETABLES
INGREDIENTS ~ SERVES 8
2 lb Beef Chuck
1 Onion
8 Carrots
6 Celery
2 Garlic Cloves
2 Thyme Sprigs
5 Tomatoes
6 oz Tomato Paste
3-4 cups Stock
1 cup Peas
2 tbsp Grapeseed Oil
2 tbsp Olive Oil
2 tbsp Flour
Salt & Pepper
Pre-heat oven to 350ºF. Heat large pot over med-high heat with grapeseed oil. Add 1.5” cubed boneless chuck seasoned with salt, and brown all sides. Remove beef and set aside.
Add olive oil to pot with chopped onion, carrots, celery, garlic, thyme and sauté on med-heat for about 7 minutes. Return beef to pot, add flour and stir to evenly coat. Cook about 3 minutes.
Add chopped tomatoes, tomato paste, stock (or water), 2 tbsp salt and 1 tsp freshly ground pepper. Bring to a simmer on stovetop, and then place in the oven with lid on. Cook for 3 hours, removing from oven every 30 minutes to stir. Add peas and allow to cool for 15 minutes. Serve with sliced baguette.